Looking for potent yogurt a good kick of probiotics? Kefir is it.
Credit: Authority Nutrition
Kefir, pronounced kee-fer, is making waves in the natural health community.
Considered to be the healthier and more powerful version of yogurt, it is a cultured milk product with a tart taste.
The name originates from the Turkish word “keif”, which literally means good feeling. Technically, it is a fermented drink made by adding kefir grains to milk. These grains are not in the same category as wheat; rather, they are a culture of yeast and lactic acid bacteria, somewhat resembling a cauliflower.
Why consume kefir?
A potent source of probiotics, it contains about 30 different microorganisms that boost the immune system, improve digestive problems and stop the growth of harmful bacteria.
It is also high in calcium, phosphorus and vitamin K2 that help improve bone health and reduce the risk of osteoporosis (the deterioration of bone tissue). The milk product is also a great source of vitamin B, specifically B12 and B1, which are important for the cardiovascular and nervous systems, and for withstanding stress.
People with lactose intolerance can consume kefir since its lactose has already been pre-digested by bacteria. Having said that, it is also possible to make the product lactose-free, by simply replacing milk with non-diary fluids such as coconut water or fruit juice.
More importantly, you can easily make kefir on your own in Singapore. Put its grains in a small jar, add milk, and wait for 12 to 36 hours for the yeast to culture. Once it becomes clumpy, the kefir is ready!
Credit: From the Little Yellow Kitchen
Flavour it by adding vanilla or blended fruit. You can make smoothies, parfaits and even use it as a salad dressing.